Fat composition

Abstract

Provided is a fat or oil composition having high oxidative stability while containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition includes the following components (A), (B), and (C1): (A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to total constituent fatty acids of the fat or oil; (B) a rosemary extract at a content of from 0.005 to 0.25 mass %; and (C1) a thyme extract, a basil extract, or a combination thereof at a content of from 0.00001 to 0.0025 mass %.

1 - 17 . (canceled) 
     
     
         18 : A fat or oil composition, comprising components (A), (B), and (C1):
 (A) a fat or oil in which a total amount of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to total constituent fatty acids of the fat or oil;   (B) a rosemary extract at an amount of from 0.005 to 0.25 mass %; and   (C1) a thyme extract, a basil extract, or a combination thereof, present in an amount of from 0.00001 to 0.0025 mass %;   wherein a mass ratio of the amount of component (C1) to the amount of the rosemary extract as component (B), [(C1)/(B)], is from 0.0003 to 0.08.   
     
     
         19 : The fat or oil composition according to  claim 18 , wherein a mass ratio of the amount of component (C1) to the amount of the rosemary extract as the component (B), [(C1)/(B)], is from 0.002 to 0.019. 
     
     
         20 : The fat or oil composition according to  claim 18 , wherein a mass ratio of the amount of the rosemary extract as the component (B) in the fat or oil composition to the total amount of eicosapentaenoic acid and docosahexaenoic acid in the constituent fatty acids of the fat or oil as the component (A), [(B)/(C20:5+C22:6)], is from 0.004 to 0.15. 
     
     
         21 : The fat or oil composition according to  claim 18 , wherein a mass ratio of the amount of the rosemary extract as the component (B) in the fat or oil composition to the total amount of eicosapentaenoic acid and docosahexaenoic acid in the constituent fatty acids of the fat or oil as the component (A), [(B)/(C20:5+C22:6)], is from 0.01 to 0.1. 
     
     
         22 : The fat or oil composition according to  claim 18 , wherein component (A) comprises at least one member selected from the group consisting of fish oil and algae oil. 
     
     
         23 : The fat or oil composition according to  claim 18 , wherein the total amount of eicosapentaenoic acid and docosahexaenoic acid in the constituent fatty acids of the fat or oil as the component (A) with respect to the total fatty acids is from 0.1 to 15 mass %. 
     
     
         24 : The fat or oil composition according to  claim 18 , wherein the amount of the rosemary extract as component (B) is from 0.01 to 0.2 mass %. 
     
     
         25 : The fat or oil composition according to  claim 18 , wherein the amount of the rosemary extract as component (B) is from 0.02 to 0.17 mass %. 
     
     
         26 : The fat or oil composition according to  claim 18 , comprising 95 to 99.95 mass % of the fat or oil of component (A). 
     
     
         27 : The fat or oil composition according to  claim 18 , wherein an amount of triacylglycerols in the fat or oil of component (A) is from 78 to 100 mass %. 
     
     
         28 : The fat or oil composition according to  claim 18 , wherein the ratio of unsaturated fatty acids in the constituent fatty acids of the fat or oil of component (A) other than eicosapentaenoic acid and docosahexaenoic acid is from 60 to 100 mass %. 
     
     
         29 : The fat or oil composition according to  claim 18 , which is an edible fat or oil. 
     
     
         30 : A formulated milk powder, comprising: the fat or oil composition according to  claim 18 , and at least one component selected from the group consisting of lactose, whey protein, casein, and milk phospholipid. 
     
     
         31 : A fat or oil composition, comprising components (A), (B), and (C2):
 (A) a fat or oil in which a total amount of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to total constituent fatty acids of the fat or oil;   (B) a rosemary extract at an amount of from 0.005 to 0.25 mass %; and   (C2) at least one selected from the group consisting of a clove extract, an oregano extract, and a bay laurel extract at an amount of from 0.00001 to 0.001 mass %   wherein a mass ratio of the amount of component (C2) to the amount of the rosemary extract as the component (B), [(C2)/(B)], is from 0.0001 to 0.03.   
     
     
         32 : The fat or oil composition according to  claim 31 , wherein a mass ratio of the amount of component (C2) to the amount of the rosemary extract as component (B), [(C2)/(B)], is from 0.0001 to 0.018. 
     
     
         33 : The fat or oil composition according to  claim 31 , wherein a mass ratio of the amount of the rosemary extract as the component (B) in the fat or oil composition to the total amount of eicosapentaenoic acid and docosahexaenoic acid in the constituent fatty acids of the fat or oil as the component (A), [(B)/(C20:5+C22:6)], is from 0.004 to 0.15. 
     
     
         34 : The fat or oil composition according to  claim 31 , wherein a mass ratio of the amount of the rosemary extract as the component (B) in the fat or oil composition to the total amount of eicosapentaenoic acid and docosahexaenoic acid in the constituent fatty acids of the fat or oil of component (A), [(B)/(C20:5+C22:6)], is from 0.01 to 0.08. 
     
     
         35 : A method of improving oxidative stability of a fat or oil composition according to  claim 18 , comprising
 blending a rosemary extract as a component (B) and a thyme extract, a basil extract, or a combination thereof as a component (C1) into a fat or oil composition comprising, as a component (A), a fat or oil in which the total amount of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to the total constituent fatty acids of the fat or oil, so that the amount of the rosemary extract as the component (B) is from 0.005 to 0.25 mass %, the amount of the thyme extract, the basil extract, or the combination thereof as the component (C1) is from 0.00001 to 0.0025 mass %, and the mass ratio of the amount of component (C1) to the amount of the rosemary extract as component (B), [(C1)/(B)], is from 0.0003 to 0.08.   
     
     
         36 : A method of improving oxidative stability of a fat or oil composition according to  claim 31 , comprising
 blending a rosemary extract as a component (B) and at least one member, as a component (C2), selected from the group consisting of a clove extract, an oregano extract, and a bay laurel extract into a fat or oil composition comprising, as a component (A), a fat or oil in which the total amount of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to the total constituent fatty acids of the fat or oil, so that the amount of the rosemary extract as the component (B) is from 0.005 to 0.25 mass %, the amount of at least one member, as the component (C2), selected from the group consisting of the clove extract, the oregano extract, and the bay laurel extract is from 0.00001 to 0.001 mass %, and the mass ratio of the amount of component (C2) to the amount of the rosemary extract as component (B), [(C2)/(B)], is from 0.0001 to 0.03.   
     
     
         37 : A method of suppressing odor of a rosemary extract from a fat or oil composition according to  claim 18 , comprising
 blending a thyme extract, a basil extract, or a combination thereof as a component (C1) into a fat or oil composition comprising the rosemary extract as the component (B) in an amount of from 0.005 to 0.25 mass % and comprising, as a component (A), a fat or oil in which the total amount of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass %, with respect to the total constituent fatty acids of the fat or oil, so that the amount of the thyme extract, the basil extract, or the combination thereof as component (C1) is from 0.00001 to 0.0025 mass %, and the mass ratio of the amount of component (C1) to the amount of the rosemary extract as component (B), [(C1)/(B)], is from 0.0003 to 0.08.   
     
     
         38 : A method of suppressing odor of a rosemary extract from a fat or oil composition according to  claim 31 , comprising
 blending at least one member, as a component (C2), selected from the group consisting of a clove extract, an oregano extract, and a bay laurel extract into a fat or oil composition comprising the rosemary extract as a component (B) in an amount of from 0.005 to 0.25 mass % and comprising, as a component (A), a fat or oil in which the total of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass %, with respect to the total constituent fatty acids of the fat or oil, so that the amount of at least one member, as the component (C2), selected from the group consisting of the clove extract, the oregano extract, and the bay laurel extract is from 0.00001 to 0.001 mass %, and the mass ratio of the amount of component (C2) to the amount of the rosemary extract as component (B), [(C2)/(B)], is from 0.0001 to 0.03.